Warm Mushroom Arugula Salad Recipes

WARM ARUGULA AND MUSHROOM SALAD

Warm Arugula And Mushroom Salad image

Provided by Florence Fabricant

Categories easy, quick, weekday, salads and dressings, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound shiitake mushrooms
8 tablespoons extra-virgin olive oil
1 medium-size red onion, sliced thin
1 1/2 cups canned chick peas, rinsed
4 tablespoons sherry-wine vinegar
Salt and freshly ground black pepper
1 teaspoon Dijon mustard
2 bunches fresh arugula, rinsed, dried and stems removed
1 1/2 ounces Parmigiano-Reggiano cheese, in thin shavings

Steps:

Wipe any dirt from mushrooms with damp paper towel, remove and discard stems and cut caps in half-inch slices.
Heat six tablespoons oil in a large, heavy skillet. Add onion and saute over medium heat until wilted. Stir in mushrooms, increase heat to high and cook until mushrooms have softened and look moist. Stir in chick peas and three tablespoons vinegar and simmer mixture for a minute or two. Season to taste with salt and pepper. Set aside, off heat, until ready to serve.
Beat remaining vinegar with mustard and beat in oil. Put arugula in large bowl and toss with dressing. Arrange arugula on each of six salad plates. To serve, briefly reheat mushroom mixture and spoon on top. Scatter cheese on each portion and serve.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 542 milligrams, Sugar 6 grams, TransFat 0 grams

WARM MUSHROOM SALAD

Warm Mushroom Salad image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound cremini mushrooms
2 tablespoons unsalted butter
4 tablespoons good olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 bunches of fresh arugula, washed and spun dry
8 slices good Italian prosciutto
2 tablespoons sherry wine vinegar
Chunk of Parmesan cheese
8 sun-dried tomatoes in oil, drained and julienned
Fresh flat-leaf parsley leaves

Steps:

Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

ARUGULA AND MUSHROOM SALAD

Arugula and Mushroom Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon Dijon mustard
2 tablespoons Champagne vinegar
1 small shallot, minced
1 tablespoon finely chopped chives
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 cups baby arugula
2 Belgian endives, thinly sliced
8 ounces white button mushrooms, sliced

Steps:

Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.

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